Wagyu & Japanese Fine-Dining Cook (Dubai)

Career Nest Academy; Dubai; On-site; AED 78,000 - 123,000; Full time

Benefits offered by this job

Company visa sponsorship

Medical insurance

Flight ticket allowance (biennial)

Staff meals

30 days annual leave

Career progression

Job summary

Career Nest Academy is hiring a Cook / Kitchen Staff in Dubai to join a premium Japanese fine-dining concept. You will work on-site with Wagyu and Japanese seafood, cooking to exact recipes under the Head Chef, and ensuring impeccable mise en place for high-end service.

The role requires a minimum of 2 years in professional kitchens, preferably in Japanese or fine-dining environments, with strong knife skills and strict hygiene practices.

Qualifications

• Minimum 2 years of professional kitchen experience.
• Experience with Japanese cuisine, fine-dining, or 5-star hotel kitchens is highly preferred.
• Proficiency in English for kitchen instructions and service communication.
• Strong knife skills, seasoning, and plating abilities; knowledge of hygiene/storage/allergen procedures.

Responsibilities

• Prepare and cook dishes according to precise recipes and guidance from culinary leadership.
• Complete daily mise en place; organize station for efficient, consistent service.
• Handle premium Wagyu and Japanese seafood with care, applying proper trimming and cooking techniques.
• Maintain cooking temperatures, seasoning, and plating; ensure quality before plating.
• Communicate allergies and avoid cross-contact; coordinate with service team to pace service.
• Keep work areas clean, monitor ingredient usage, and participate in training and menu prep.

Skills

Kitchen experience

English communication

Knife skills

Hygiene & safety

Team player

Education

Culinary qualification

Job description

Career Nest Academy is hiring a Cook / Kitchen Staff in Dubai to join a premium Japanese fine-dining concept. You will work on-site with Wagyu and Japanese seafood, cooking to exact recipes under the Head Chef, and ensuring impeccable mise en place for high-end service.

The role requires a minimum of 2 years in professional kitchens, preferably in Japanese or fine-dining environments, with strong knife skills and strict hygiene practices.